Typical portuguese food canned fish (different type os fishes) "Conservas".
The passion for the sea has always been a symbol and brand of the Portuguese people. This passion was born more than a century ago, the canning industry, “Indústria Conserveira”, using several fishes like sardine, tuna, codfish or mackerel with different sauces like tomate and olive oil.
The tradition dates back to the late nineteenth century, in Vila Real de Santo António, when men were at sea and brought fish to be stored and consumed later, particularly in the toughest times of winter.
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Triple Layer Almond Cake Layered with Bluberry Compote, Melted Dark-Chocolate and Fresh Blueberries.<br />
This dessert literally came to me in a dream, I just woke up knowing exactly what I wanted to bake that day. I love to bake healthy yummies, so I made the cakes with almond flour, gluten steel cut oats and then layered it with a delicious reduction of fresh blueberries, balsamic vinegar and honey. No dessert is complete without a healthy does of chocolate so I melted down 90% dark choclate, poured it on top and and added the some more blueberries as a finishing touch. I took this picture in all natural lighting on my patio, then enjoyed a slice with a warm glass of green tea. Yummmm.. Wanna know how to make your dreams come true fast? Dream about cakes!
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To continue a series of healthy cookbooks, this Creamy Guacamole with Baked Tortilla Chips - part of Healthy Family Recipes cookbook - is a lower fat, lower sodium combination with a ton of essential fatty acids, calcium and magnesium.
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This wonderful creation started with me, a bag of almonds and a few apples (plus the customary pantry ingredients). I got inventive. The crust was nuts, coconut oil and some agave. This then baked for about 30 mins in the oven. Then I arranged the sliced apples and baked the tarts again. This recipe could not be more simple! A little ice cream, crushed walnuts and honey to top, and you have a simple, easy and healthy dessert! Enjoy!
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This was such a fun photo shoot to do! It was a delicious no bake chocolate mousse cake with Hemp Heart Crust that was created for a client's health food line. The were highlighting their Hemp Heart line in honour of Heart Month and Valentine's Day. After I had all the required shots for the client, I decided to have some fun and got a little messy with all the berries!
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This was such a fun photo shoot to do! It was a delicious no bake chocolate mousse cake with Hemp Heart Crust that was created for a client's health food line. The were highlighting their Hemp Heart line in honour of Heart Month and Valentine's Day. After I had all the required shots for the client, I decided to have some fun and got a little messy with all the berries!
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This was my "morning-pick-me-up". Healthy , yummy, fancy and beautiful. The first thing in the morning is to treat yourself as if you are the king/queen. Perfectly poached egg on a 12grains toast with some avocado paste and prosciutto.
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This stack of cannoli (KNEAD & CO pasta bar + market) was photographed at Grand Central Market in downtown Los Angeles. I wanted to be playful with the geometry of the cannoli and the background, so this arrangement seemed to be a natural fit. The low angle and shallow depth of field helped isolate the cannoli on the relatively shallow counter used by diners. Sigma 50mm f/1.4 DG HSM Art lens (1/125 sec, f/2.8, ISO 400). On-camera flash was bounced off the ceiling.
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This simple tartlet is one of my favorite snacks to make and my friends and family loves them.
I ate a variation on it at Savoy Cabbage in Cape Town in 2005 and we've been enjoying them since.
You can add anything you feel like to them and can be done in advance for a large party.<
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This picture was taken last year in spring and is part of my masterthesis "Food -Photography". It shows in a simple way that natural framing elements can give the viewer the sense of depth. The view is drawn to the center of the frame.
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This picture is a special one for me! It shows a fondant cake topper, hand-infused with coffee and decorated with gold, bronze, sugar crystals and truffles. Fondant is not a fan of moisture, so the base took several days of careful dabbing and drying to get the final overall effect as I wanted it. I made it for my birthday and took the finished cake - a three layer coffee buttercream cake with this as the crowning glory - into work to share with friends! I was particularly pleased with how it turned out and liked the mixed textures of whole and crushed truffles on top.
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This picture is a result of trying out some chocolate decoration. The final product is a bird’s nest on top of a cake that’s specifically made for the easter time. The styling is completed with the feathers. The mama bird is absent, but the eggs are safe in the nest. The color theme embodies the springtime.
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This lime coconut layered tart-in-a-pot was the best way to start a collection of summer dessert recipes and daydream about warmer days. The sent of coconut blends impeccably with the freshness and gentle sweetness of lime to create the ultimate lazy summer days feeling. Sunny terrace, bamboo furniture in white and sandy tones, surrounded by gigantic and vivid dark green monstera plants, light breeze to cool of the warm afternoon and you want to grab a spoonful of this refreshing & healthy treat...
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This is my luckiest photo. Firstly because the set is my scarf being weighed down by cheese knives on a window sill with the perfect amount of sunlight coming through and secondly because it came together in about 20 minutes. With so many other photo's you slave to get the right one. Instead for this I came up with the idea to make pancakes and took the photo within the first 5 shots. So funny how life works like that. I wish every photo was a happy accident, but then maybe it wouldn't be as fun.
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This is an image of an interesting beet tartare dish that I shot for a small Italian restaurant in South Miami. It's made with oven roasted beets, mache greens, and gorgonzola cheese in a champagne vinaigrette. Very tasty and well presented!
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This is a simple proof of medicinal plant based cake looking better and tasting better then the original. Captured for a new range of organic plant based medicinal cakes for Organic stores in Sydney: Orchard St
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This is a photo of colorful hummus party, which I prepared for the carnival. The menu consists of traditional hummus, pink beetroot hummus with cumin seeds, green spinach hummus with feta and Greek parsley salad with tahini dressing. I wanted to emphasize the vibrant colors of the hummus, especially of the pink beetroot hummus.
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This is a close-up shooting for a catering company, the dessert buffet was focused on amuse-bouche from the northern Italian culinary tradition. I wanted to enhance the rough nut-based pastry and the smooth dark chocolate layer in between. All the products come from a local farm in the beautiful land of Piemonte. By the way, these sweets have such an elegant name: "Dame's kiss", very promising indeed!
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This dish was to die for! It was created by Chef Cody Lindsay of The Wellness Soldier for a special Valentine Day dinner for a Canadian Veteran and his wife. He went to their home and created an amazing three course dinner for him and his wife to enjoy. Sometimes, our veterans injuries make it hard for them to live the same quality of life as they once used to. Getting out of the house can be near impossible. The main course was a strip loin steak on top of asiago stacked potatoes with green beans and a red wine and balsamic vinegar reduction.
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